Yogurt Waffles

Let’s make it

1. Preheat the waffle maker as its manufacturer directs. Lightly brush the plates with oil if needed.
2. In one bowl, whisk the flour, baking soda, salt and baking powder. In another, whisk the eggs, yogurt and applesauce.
3. Gently stir the dry mixture into the wet just until combined; small lumps are fine. Let stand for 5 minutes. If too thick to spoon and spread, add water a tablespoon at a time.
4. Add the amount of batter recommended for your waffle maker and close the lid. Cook until golden, set inside and easy to release, with steam greatly reduced. Start checking around 3–5 minutes; follow your waffle maker’s cues and allow longer if needed.
5. Transfer to a wire rack. Repeat with the remaining batter. Serve promptly, or keep in a single layer in a 200°F oven while finishing the batch.

From the complete review edition, page 26. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.